"...Always after me Lucky Charms!" -- We're not Irish, but knowing the Vikings pillaged the Emerald Isle centuries ago, I'm sure there's a bit of mixed blood flowing through our veins. (Or so our family's red hair and freckles would lead us to believe.)
This recipe is meant for a slow-cooker or crock pot. If you don't have one, a large soup kettle kept on low heat for the better part of a day could also work, if watched and stirred occasionally.
INGREDIENTS:
6 medium peeled carrots, cut into pieces
1 3- to 4-pound corned beef brisket
1 large yellow or white onion
1/2 head cabbage, cut into wedges
1-1/4 cup water
Seasonings: 1/2 tsp. mustard seeds, 1/4 tsp. carraway seed, 1/4 tsp. black pepper, 2 bay leaves.
Put all ingredients in slow cooker in order listed above. (We used Boar's Head Corned Beef.) Cover and set on high for 4 hours, push cabbage wedges down, and then turn to low for remaining 2 hours. -- or follow your own cooker directions.
Drain beef when done and slice. Transfer onions, carrots, and cabbage into a separate bowl, making sure bay leaves are removed. Serve with boiled red potatoes and rye bread and yellow mustard.


